Cook Local, Eat Global

I just have to have a proud Mom moment and brag here for a little bit.

Morganna, whom you can see there on the left, with her really cute new haircut and color–black looks ever so natural on her and brings out the warmth in her skin tone–has a new job.

She is the newest line cook at Latitude 39, the fine dining restaurant in Ohio University’s Baker Center. She is thrilled, because all of the stocks, dressings, soups, sausages, sauces, and preserves are made in house, and many of the meats are house-cut. She is thrilled to work with the very experienced, creative, knowledgeable chefs and she looks very much forward to learning as much as she can from them.

I am so proud of her! This is a big leap forward in her career and life path and she did it all herself–with only a little help from her Mom. (I gave her the Executive Chef’s email address–that is all! She did the rest!)

Congratulations, Morganna, for taking that big step forward, and not looking back.

8 Comments

Making preserves, stock, and sausages in a pro kitchen sounds like heaven.

In completely unrelated news I did a variation on your chicken bok choy with bacon stir fry last night. I don’t own a wok so I improvised with my enameled cast iron dutch oven. It turned out delicious (even without the chicken since I didn’t have any on hand) with some cold soba noodles mixed with sprouts, green garlic, and a light sauce. Thank you again for the great recipe.